RECETTE DE CHILI CON CARNE AVEC DU LAPIN

Ingredients

• 1 kg Rabbit Leg Pieces (Gigotettes de Lapin) (trimmed, skin on for extra flavor)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 large Onion (peeled and diced)
• 1 medium Bell Pepper (red or green, diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Chili Powder (mild to medium, adjust to taste)
• 1 teaspoon Cumin (ground)
• 400 g Tomato Sauce (canned, no added salt)
• 400 g Red Kidney Beans (canned, drained and rinsed)
• 200 g Sweet Corn Kernels (canned or frozen, drained)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Dice the onion, bell pepper and mince the garlic. Set aside in a bowl.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the Dutch oven over medium heat. Add the onion, bell pepper and garlic; sauté until softened, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Spices

   Stir in the chili powder, cumin, salt and black pepper. Cook for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Brown the Rabbit

   Add the rabbit leg pieces to the pot, one at a time, turning to coat them in the spice mixture. Brown each side for about 3‑4 minutes until a light crust forms.

   Time: PT8M

   Temperature: Medium‑high heat

5. Add Remaining Ingredients

   Pour in the tomato sauce, then add the drained kidney beans, corn kernels, and any extra tomato sauce if you like it saucier. Stir to combine.

   Time: PT2M

6. Simmer

   Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low heat

7. Final Seasoning

   Taste and adjust salt or chili powder if needed. Remove from heat and let rest 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g